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Western Burgers

Recipe #269429 | 1½ hours | 1 hour prep | SERVES 10 -14 , 10 sandwiches (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: BDH

These are great for immediate consumption or made ahead, baked lightly, and frozen individually wrapped. I have made several batches, frozen, and have taken to our son's house 6 hours away. Our three grandsons love these because they can take one out of the freezer and warm it in the microwave and have an instant meal. Western Burgers were a favorite meal for students back when cafeteria ladies did their own cooking — food wasn't contracted out. Upon request they reduced the ingredients so these can be made at home. These are good plain or with a bit of mustard. I heat frozen sandwiches in the microwave and then gently toast the outside crust in a small toaster-oven. When a microwave was available to students at school, our grandsons took them in their lunches with a cold drink in the lunch box to keep the sandwich cool (as it thawed) until lunchtime. Carrot and celery sticks are a nice side dish. These frozen sandwiches are also convenient for motorhome travel. I made this recipe today and made 14 burgers with enough filling left over to fill two hot dog buns. (I froze the filling in wiener size rounds for future hot dog bun use.)

Posted on: Dec 3, 2007

Print Recipe

Ingredients

  • Dough

    Filling

    Directions

    1. 1
      Dough:.
    2. 2
      Prepare dough by combining water, yeast, sugar, and salt. Let stand a few minutes.
    3. 3
      Add shortening and half of flour, blending well.
    4. 4
      Knead in the rest of the flour until you have a firm dough.
    5. 5
      Place in a covered, greased bowl and let rise while you prepare filling.
    6. 6
      Filling:.
    7. 7
      Brown hamburger meat with chopped onions. Drain fat.
    8. 8
      Add mustard, mayonnaise, cheese, salt and pepper; mix well.
    9. 9
      Set aside to cool.
    10. 10
      Prepare Burgers:.
    11. 11
      Roll out dough and cut rounds using a coffee can.
    12. 12
      Place 2 or 3 TBS meat mixture on top.
    13. 13
      Fold dough over and seal edges. You can stretch dough around meat to seal (dough does not break as pie dough does).
    14. 14
      Place on lightly greased cookie sheet and let rise 30 minutes or so. (Cover with a dish towel to keep crust from drying out.).
    15. 15
      Bake at 350 degrees until lightly browned (less brown if you plan to freeze and bake later).

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    Featured Reviews for This Recipe

    From: Chef #640203

    On Dec 11, 2007

    I always follow recipes, and still quantity is off or texture. But your recipe was very precise. My western burgers were easy to make and when done looked just like yours . best of all everyone loved them. Thanks alot.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (177g)

    Recipe makes 10 servings

    Calories 415
    Calories from Fat 152 (36%)
    Amount Per Serving %DV
    Total Fat 17.0g 26%
    Saturated Fat 7.2g 36%
    Monounsaturated Fat 6.1g
    Polyunsaturated Fat 2.5g
    Trans Fat 0.2g
    Cholesterol 33mg 11%
    Sodium 557mg 23%
    Potassium 282mg 8%
    Total Carbohydrate 50.5g 16%
    Dietary Fiber 2.3g 9%
    Sugars 6.8g
    Protein 14.7g 29%
    Vitamin A 181mcg 3%
    Vitamin B6 0.2mg 10%
    Vitamin B12 0.7mcg 12%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 2%
    Calcium 134mg 13%
    Iron 3mg 19%

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